Phenotypic and genotypic characterisation of Lactobacillus and yeast isolates from a traditional New Zealand Māori potato starter culture
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Date
2022-08-26
Open Access Location
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Publisher
Elsevier BV
Rights
CC BY 4.0
Abstract
Parāroa Rēwena is a traditional Māori sourdough produced by fermentation using a potato starter culture. The microbial composition of the starter culture is not well characterised, despite the long history of this product. The morphological, physiological, biochemical and genetic tests were conducted to characterise 26 lactic acid bacteria (LAB) and 15 yeast isolates from a Parāroa Rēwena potato starter culture. The results of sugar fermentation tests, API 50 CHL tests, and API ID 32 C tests suggest the presence of four different LAB phenotypes and five different yeast phenotypes. 16S rRNA and 26S rRNA sequencing identified the LAB as Lacticaseibacillus paracasei and the yeast isolates as Saccharomyces cerevisiae, respectively. Multilocus sequence typing (MLST) of the L. paracasei isolates indicated that they had identical genotypes at the MLST loci, to L. paracasei subsp. paracasei IBB 3423 or L. paracasei subsp. paracasei F19. This study provides new insights into the microbial composition of the traditional sourdough Parāroa Rēwena starter culture.
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Keywords
Lacticaseibacillus paracasei, Lactobacillus, MLST, Oxford Nanopore sequencing, Rēwena parāoa sourdough bread, Saccharomyces cerevisiae
Citation
Sun J, Silander O, Rutherfurd-Markwick K, Wen D, Davy TP-P, Mutukumira AN. (2022). Phenotypic and genotypic characterisation of Lactobacillus and yeast isolates from a traditional New Zealand Māori potato starter culture.. Curr Res Food Sci. 5. (pp. 1287-1294).